Peanut Butter & Chocolate Fudge

1 c. peanut butter chips
1 c. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk, divided
1 tsp. vanilla, divided

1. Line 8x8 pan with foil.
2. Microwave peanut butter chips and 2/3 c. sweetened condensed milk on high for 1 min. Stir. Microwave 1/2 min. more, until chips are melted. Stir in 1/2 tsp. vanilla. Spread evenly in pan.
3. Repeat step 2 with chocolate chips.
4. Cover and chill until firm. Cut into 1-inch squares.

Spicy Rice with Almonds

1 c. white rice
3 tbsp. silvered almonds
2 tbsp. olive oil
1 med. onion, chopped
1 clove garlic, minced
1/4 tsp. ground cardamom
1/8 tsp. ground ginger
1 dash cayenne
1 dash ground cinnamon
1 dash ground cumin
1 dash ground nutmeg
1 3/4 c. chicken broth

1. Heat oil over med. heat. Add the almonds and cook, stirring until light brown, about 3-5 min. Remove from the pan with a slotted spoon and drain on paper towels.
2. Add the onion and garlic to the remaining oil in the pan and cook until the onion is tender, about 5 min.
3. Stir in the rice and spices. Cook to coat the rice with the spices and brown the rice.
4. Add the chicken broth and bring to boil. Reduce heat, cover, and simmer for 15 min. Remove from heat and let stand for 10 min.
5. Stir in the almonds before serving.

Corn Casserole

1 (15 oz.) can corn, drained
1 (15 oz.) can cream-style corn
1 pkg. Jiffy corn muffin mix (8 oz.)
1 c. sour cream
1/2 c. butter, melted
1 c. cheddar cheese, shredded

1. Mix corn, cream-style corn, muffin mix, sour cream, and butter.
2. Pour in greased baking dish and bake at 350 F for 45 min.
3. Sprinkle with cheese and return to oven until cheese melts.

Pistachio Refrigerator Dessert

1 c. flour
2 tbsp. sugar
1/2 c. butter
1/4 to 1/2 c. chopped nuts (pecans)
8 oz. cream cheese
2/3 c. powdered sugar
9-12 oz. Cool Whip
2 pkgs. (3 oz.) instant pistachio pudding
2 1/2 c. cold milk
1/4 tsp. almond extract

1. Mix flour, sugar, butter and nuts. Press into 9x13 pan. Bake at 350 F for 15 min. Cool.
2. Mix cream cheese, powdered sugar, and half the Cool Whip. Spread on cooled crust.
3. Mix pudding, milk and almond extract. Spread on second layer.
4. Spread remaining Cool Whip on top of third layer. Refrigerate for 2-4 hours.

NOTE: Butter must be soft, but don’t melt it.

Cinnamon Roll Bread

Bread:
2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1 egg, room temperature
1 c. milk
2 tsp. vanilla
1/3 c. plain Greek yogurt or sour cream

Swirl:
1/3 c. sugar
2 tsp. cinnamon
2 tbsp. butter, melted and cooled slightly

Glaze:
1/2 c. powdered sugar
2-3 tsp. cream or milk (as needed for consistency)

1. Preheat oven to 350 F. Butter a glass loaf pan.
2. In a small bowl, whisk together the flour, baking powder, salt and sugar. Set aside.
3. In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add flour mixture to egg mixture stirring just until combined. Pour into the prepared loaf pan.
4. In a small bowl, stir the swirl ingredients together. Drop by teaspoonfuls onto the top of the bread, then use a knife to swirl it a couple of times into the batter. Do not over mix.
5. Bake for 45-50 min. or until center tests done with a toothpick.
6. Remove from oven, cool for 15 min. in the pan on wire rack, remove from pan and cool completely on rack.
7. Make the glaze by whisking the ingredients together until smooth. When bread is completely cooled, drizzle the glaze over the top.

Meatballs in BBQ Sauce

Sauce:

1/2 c. finely chopped onion
1/8-1/4 tsp. cayenne pepper
2 tbsp. brown sugar
1/4 c. vinegar
1 tbsp. paprika
2 tbsp. Worcestershire sauce
1/2-1 tsp. salt
1 c. tomato juice
1 tsp. mustard powder
1/4 c. ketchup
1/4 tsp. chili powder
1/2 c. water

Meatballs:
1 lb. ground beef
1/4 lb. ground pork
1 med. onion, minced (1/2 c.)
1/2 c. uncooked white rice
1 egg, beaten
1/2-1 tsp. salt
1/2 tsp. pepper
1/2-1 tsp. allspice
1 c. breadcrumbs

1. Preheat oven to 350 F.
2. In a sauce pan, combine the BBQ sauce ingredients. Bring to a boil. Reduce heat and simmer for 15 min.
3. In a bowl, combine meatball ingredients and mix well.
4. Roll into golf ball-sized balls. Place meatballs in a casserole and pour BBQ sauce over them.
5. Cover and bake for 1 hr. and 30 min. Hallway through, move them around and spoon sauce over so none get dry on top.

Lemon Brownies

These taste fantastic. The texture is delightful. I used 2 tbsp. of the lemon zest in the bars and then what was left for the glaze. It was enough.

3/4 c. flour
3/4 c. sugar
1/4 tsp. sea salt
1/2 c. butter, softened
2 eggs
2 tbsp. lemon zest
2 tbsp. lemon juice

Glaze:
2 tbsp. lemon juice
8 tsp. lemon zest
1 c. powdered sugar

1. Preheat oven to 350 F.
2. Grease an 8x8-inch baking dish with butter.
3. Zest and juice two lemons.
4. In a bowl, beat the flour, sugar, salt and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice.
6. Pour egg mixture into the flour mixture and beat for 2 min. until smooth and creamy.
7. Pour into baking dish and bake for 23-25 min. It should turn golden brown around the edges. Do not over bake.
8. Allow to cool completely before glazing.
9. Filter the powdered sugar and whisk with the lemon juice and lemon zest.
10. Spread the glaze over the bars with spatula and let set.

Blueberry Kuchen

I did not use the lemon zest and it was still delicious although I think it would be very good with it.

1 1/2 c. flour
3/4 c. sugar
2 tsp. baking powder
1 1/2 tsp. grated lemon peel (optional)
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. salt
2/3 c. milk
1/4 c. butter, melted
1 egg, beaten
1 tsp. vanilla
2 c. blueberries, fresh or frozen

Topping:
3/4 c. sugar
1/2 c. flour
1/4 c. butter, melted

1. Preheat oven to 350 F.
2. Grease 9x13 pan.
3. In large bowl, sift together flour, sugar, baking powder, lemon peel, nutmeg, cinnamon, and salt.
4. Add the milk, melted butter, egg, and vanilla. Beat until well blended. Pour into pan.
5. For the topping, combine the sugar and flour, then add melted butter and mix with fork until crumbly.
6. Sprinkle blueberries over the cake batter and then sprinkle the topping over the blueberries.
7. Bake for 40 min. Serves 12.

Sour Cream Rhubarb Cake

1 1/2 c. sugar
1/2 c. melted butter
1 egg
1 c. sour cream
1 tsp. vanilla
1 tsp. baking soda
2 c. flour
1 1/2 c. rhubarb

Topping:
1/3 c. sugar
1 tsp. cinnamon

1. Preheat oven to 350 F.
2. Grease 9x13 pan and set aside.
3. Melt butter and allow to cool a bit.
4. In large bowl, combine sugar, butter, egg, sour cream and vanilla. Mix well.
5. Stir in the baking soda and flour.
6. Fold in rhubarb.
7. Spread batter in pan.
8. In small bowl, combine the sugar and cinnamon. Sprinkle over the batter and bake for 40-45 min.

cheesy baked artichoke dip

1/2 c. plus 2 tbsp. (packed) grated parmesan cheese (about 2 oz.)
1/4 c. plus 2 tbsp. mayonnaise
1/4 c. plus 2 tbsp. sour cream
1/2 tsp. ground black pepper
1/2 tsp. onion salt
1/2 tsp. garlic powder
pinch of salt
2 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 tsp. paprika
1 c. Italian cheese blend
French-bread baguette slices, toasted

1. Whisk 1/2 c. grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.
(Can be prepared 1 day ahead. Cover mixture and refrigerate.)
2. Sprinkle dip with remaining 2 tbsp. grated parmesan cheese, Italian cheese and paprika.
3. Preheat oven to 375 F. Bake dip until heated through, about 25 min. (about 35 min. if chilled).
4. Preheat broiler. Broil until cheese melts, about 2-3 min. (Can skip this step.)
5. Serve warm with toasted baguette slices.
Yield: Makes about 2 2/3 c.

Apple Bread

2 c. apples, peeled and chopped
2 eggs, beaten
1/2 c. canola oil
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. flour
1 c. sugar

Topping:
1/4 c. + 2 tbsp. flour
2 tbsp. sugar
1 tsp. cinnamon
1/4 c. butter

1. Preheat oven to 350 F.
2. Grease and flour loaf pan.
3. Peel, core and slice apples (1-inch chunks).
4. In a large bowl with an electric mixer, beat eggs until fluffy. Add the oil and beat until combined.
5. Add vanilla, baking soda, salt and cinnamon. Beat until thoroughly mixed.
6. Next add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until smooth. The batter will be very thick.
7. Fold in the chopped apples, mixing by hand so the apples do not get broken up.
8. Spoon the batter into the loaf pan.
9. In a small bowl, combine flour, sugar and cinnamon. Cut the butter into this mixture with a fork until moist and crumbly. Sprinkle topping on loaf.
10. Bake for about 1 hour. Place on cooling rack for 5 minutes before removing from pan.

NOTE: It is easier to slice the bread if you wait until it is cool.

Baked Cod

1 lb. cod
1 1/2 tbsp. lemon juice
1 tbsp. olive oil
Sea salt
Black pepper
Garlic salt
Paprika
Thyme, dried

1. Pre-heat oven to 400 F.
2. In a small bowl, mix lemon juice with olive oil. Place fish on baking sheet and brush with oil.
3. Lightly sprinkle fish with the spices in order listed. Turn fish over and repeat with oil and spices.
4. Bake for 13-17 minutes.